Prepare the Chicken:

1. Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness (~½ inch thick).
2. Season both sides with salt, pepper, garlic powder, and smoked paprika.

Set Up Breading Station:

1. In one bowl, place the flour.
2. In a second bowl, whisk the eggs with Dijon mustard.
3. In a third bowl, mix panko breadcrumbs, crumbled feta, and Parmesan.

Bread the Chicken:

1. Dredge each chicken piece in flour, shaking off excess.
2. Dip into the egg mixture, coating evenly.
3. Press into the panko-feta mixture, ensuring a thick, even coating.

Cook the Chicken:

1. Heat olive oil in a large skillet over medium heat.
2. Cook the chicken for 3-4 minutes per side until golden brown and crispy.
3. Transfer to a paper towel-lined plate and let rest.

Make the Hot Honey:

1. In a small saucepan over low heat, combine honey, hot sauce, red pepper flakes, and butter (if using).
2. Stir until warm and well combined.

Assemble and Serve:

1. Drizzle hot honey over the crispy chicken.
2. Garnish with fresh basil or parsley and extra feta.
3. Serve with lemon wedges on the side.